Japanese Beef and Onsen Egg (Gyudon)

By Sho @ Hungry for Thai on Dec 23rd 2025

This Japanese Beef and Onsen Egg (Gyudon) recipe features tender beef and onions simmered in a savory-sweet gyudon sauce, served over rice with a runny egg.

Easy, comforting, and perfect for dinner.

If you’re craving a cozy, satisfying Japanese bowl, this Japanese Beef and Onsen Egg (Gyudon) is a must-try.

With tender slices of beef, sweet onions, and a savory-sweet gyudon sauce served over fluffy steamed rice, it’s simple, comforting, and incredibly delicious.

What Is Gyudon?

Gyudon (Japanese Beef Rice Bowl) is a popular Japanese quick meal made with thinly sliced beef and onions simmered in a mildly sweet and savory sauce made from soy sauce, mirin, sake, and sugar.

The beef mixture is served over a bowl of short-grain rice and often topped with a soft, runny egg—either an onsen egg or lightly cooked beaten eggs.

It’s affordable, filling, and loved for its bold yet comforting flavors.

What You'll Need

Main

• Onion – Adds natural sweetness and soft texture as it simmers in the sauce.
• Thinly Sliced Beef – The star of the dish; tender, juicy, and absorbs the savory-sweet gyudon sauce beautifully.
• Oil – Helps sauté the onions and beef evenly without sticking.
• Cooked Rice – The comforting base that soaks up all the flavorful sauce.

Gyudon Sauce

• Sake – Adds depth and helps tenderize the beef while balancing flavors.
• Mirin – Brings gentle sweetness and gloss to the sauce.
• Soy Sauce – Provides salty umami flavor that defines gyudon.
• Brown Sugar – Enhances sweetness and balances the savory elements.

Toppings

• Eggs – Adds richness and creaminess, whether as an onsen egg or softly cooked egg.
• Pickled Ginger – Brightens the dish with a tangy, refreshing contrast.
• Green Onions/Scallions (optional) – Adds fresh flavor and light crunch.
• Toasted Sesame Seeds (optional) – Optional garnish for a nutty aroma and extra texture.

Why You’ll Love This Japanese Beef and Onsen Egg Recipe 💗

• Easy and quick to make at home
• Savory-sweet gyudon sauce packed with umami
• Tender beef and sweet onions in every bite
• Perfect for weeknight dinners or meal prep
• Two egg options: onsen egg or silky cooked egg

How to Make Japanese Beef and Onsen Egg Gyudon

1. Slice the Beef Freeze the beef for 60–90 minutes until firm, then thinly slice against the grain.
2. Make Onsen Eggs Boil 4 cups of water, turn off heat, add 1 cup cold water, then add eggs. Cover and rest for 17 minutes. Cool for 5 minutes and peel.
3. Mix the Sauce Combine sake, mirin, soy sauce, and sugar in a small bowl. Then add the sliced beef to the sauce and mix well to coat evenly.
4. Cook Onions Heat oil in a skillet over medium-high heat. Cook onions for about 10 minutes until soft.
5. Simmer Beef Add the marinated beef to the skillet. Simmer 10–15 minutes until tender and sauce is slightly thickened.
6. Serve Serve beef over rice, top with onsen egg, and garnish as desired.

Alternative Egg Option (No Onsen Egg)

If you prefer a quicker option:

• Lightly beat 2 eggs in a bowl.
• Pour the eggs evenly over the simmering beef.
• Cover the pan and cook until the eggs are just set but still slightly runny.
• Serve over rice and garnish as usual.

What to Serve With

Looking for the perfect sides to round out your meal? Here are some tasty ideas:

• 🥗 Starter: Miso soup or a light cucumber salad
• 🥩 Main Course: This gyudon pairs well with a small side of grilled fish or Japanese fried tofu
• 🍛 Side Dish: Steamed Rice or sautéed vegetables
• 🍰 Dessert: Mochi, or fresh fruit for a light finish

The first time I made Japanese Beef and Onsen Egg Gyudon at home, I was surprised by how simple it was compared to how comforting and flavorful it tastes.

Thinly sliced beef simmered with sweet onions in that savory-sweet gyudon sauce instantly reminded me of the quick rice bowls you find all over Japan.

The key for me was slicing the beef extra thin and letting the sauce gently reduce—once it soaks into the rice, every bite is incredibly satisfying.

What really takes this gyudon to the next level is the onsen egg.

Breaking into that soft, runny center and mixing it with the warm beef and rice creates a rich, silky texture that’s hard to beat.

This is one of those recipes I keep coming back to on busy days because it’s fast, comforting, and always hits the spot without feeling complicated.